BLACK BOTTOM CHEESECAKE RECIPES
BLACK BOTTOM CHEESECAKE RECIPE - FOOD.COM
Make and share this Black Bottom Cheesecake recipe from Food.com.
Total Time 3 hours 25 minutes
Prep Time 1 hours
Cook Time 2 hours 25 minutes
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in melted chocolate, light rum, and vanilla extract.
- Stir in whipping cream.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes.
- Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with chocolate curls; chill until serving time.
Nutrition Facts : Calories 495.7, FatContent 40.8, SaturatedFatContent 23.7, CholesterolContent 176.8, SodiumContent 242.2, CarbohydrateContent 26.2, FiberContent 1, SugarContent 22.1, ProteinContent 6.6
BLACK BOTTOM CHEESECAKE | BETTER HOMES & GARDENS
This fantastic dessert has a chocolate layer topped with a cheesecake filling. Top it with toasted pecans before serving.
Provided by Better Homes & Gardens
Prep Time 30 minutes
Number Of Ingredients 12
Steps:
Nutrition Facts : Calories 431 calories, CarbohydrateContent 39 g, CholesterolContent 109 mg, FatContent 30 g, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 18 g, SodiumContent 298 mg
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F&W's Grace Parisi made several versions of these brilliant little jam–topped cheesecakes, substituting fromage blanc and other tangy soft cheeses for the usual sour cream. Some versions were sweeter, others more tart; all were delicious. In these single-serving desserts from Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them—just a muffin tin and foil liners. More Cheesecake Recipes
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Total Time 45 minutes
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- Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.
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BLACK-BOTTOM CHEESECAKES RECIPE-HOW TO MAKE BLACK-BOTTOM ...
You need only a handful of ingredients to make these easy bite-size Black-Bottom Cheesecakes, a perfect no-bake dessert recipe for the holidays.
From womansday.com
Total Time 2 hours 50 minutes
Category dessert
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Total Time 2 hours 50 minutes
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- Lightly coat 12-hole mini cheesecake pan with cooking spray. In food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press crumb mixture into each hole of prepared pan (about 1 tablespoon each) and refrigerate until ready to use, at least 30 minutes. Using electric mixer, beat cream cheese and sugar until smooth. Reduce mixer speed to low and gradually add heavy cream, mixing just until incorporated. Increase to medium and beat until thick and stiff, 2 minutes. Beat in vanilla. Spoon mixture (about ¼ cup each) on top of crusts and refrigerate at least 2 hours or up to overnight. Remove from pans and top each with 1 maraschino cherry to serve.
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BLACK-BOTTOM PECAN CHEESECAKE PIE RECIPE - FOOD.COM
Make and share this Black-Bottom Pecan Cheesecake Pie recipe from Food.com.
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 750.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 750.8 per serving
- Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.
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MINI BLACK-BOTTOM CHEESECAKES - DESSERT RECIPES - HOLIDAY ...
In these single-serving desserts from Food and Wine's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them -- just a muffin tin and foil liners.
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Reviews 5
Total Time 45 minutes
Category vegetarian, birthday, Christmas, dinner party, feed a crowd, Hanukkah, Mother's Day, Valentine's Day, dessert
From delish.com
Reviews 5
Total Time 45 minutes
Category vegetarian, birthday, Christmas, dinner party, feed a crowd, Hanukkah, Mother's Day, Valentine's Day, dessert
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth. Pour the cheesecake batter into the baking cups, filling them three-quarters full. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
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BLACK BOTTOM CHEESECAKE RECIPE - FOOD.COM
Make and share this Black Bottom Cheesecake recipe from Food.com.
From food.com
Total Time 3 hours 25 minutes
Calories 495.7 per serving
From food.com
Total Time 3 hours 25 minutes
Calories 495.7 per serving
- Garnish with chocolate curls; chill until serving time.
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BLACK-BOTTOM CHEESECAKES RECIPE-HOW TO MAKE BLACK-BOTTOM ...
You need only a handful of ingredients to make these easy bite-size Black-Bottom Cheesecakes, a perfect no-bake dessert recipe for the holidays.
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Total Time 2 hours 50 minutes
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Total Time 2 hours 50 minutes
Category dessert
- Lightly coat 12-hole mini cheesecake pan with cooking spray. In food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press crumb mixture into each hole of prepared pan (about 1 tablespoon each) and refrigerate until ready to use, at least 30 minutes. Using electric mixer, beat cream cheese and sugar until smooth. Reduce mixer speed to low and gradually add heavy cream, mixing just until incorporated. Increase to medium and beat until thick and stiff, 2 minutes. Beat in vanilla. Spoon mixture (about ¼ cup each) on top of crusts and refrigerate at least 2 hours or up to overnight. Remove from pans and top each with 1 maraschino cherry to serve.
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BLACK-BOTTOM PECAN CHEESECAKE PIE RECIPE - FOOD.COM
Make and share this Black-Bottom Pecan Cheesecake Pie recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 750.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 750.8 per serving
- Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.
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BLACK BOTTOM CHEESECAKE RECIPE - COOKEATSHARE
From m.cookeatshare.com
Reviews 1
Calories 342 per serving
Reviews 1
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- In a small bowl, combine crumbs and butter. Lightly grease a 9 inch spring form pan. Press crumb mix proportionately over the bottom. Preheat oven to 300 degrees. Put cream cheese, sugar and vanilla in a large mixer bowl. With mixer set at medium speed, beat cheese mix till smooth. Add in Large eggs, one at a time, beating well after each addition. Set 1 c. of cheese mix aside; pour rest into prepared pan. Fold melted chocolate into the c. of reserved cheese mix. Spoon into pan and cut through in a spiral motion for a marble effect. Bake 50-55 min or possibly till set. Remove to wire rack and cold completely. Refrigeratefor 2 hrs.
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From myrecipes.com
Calories 151 calories per serving
Calories 151 calories per serving
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MINI BLACK-BOTTOM CHEESECAKES - DESSERT RECIPES - HOLIDAY ...
In these single-serving desserts from Food and Wine's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them -- just a muffin tin and foil liners.
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Reviews 5
Total Time 45 minutes
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- Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth. Pour the cheesecake batter into the baking cups, filling them three-quarters full. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
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